Trashy Chorizo and Chips with Foie Gras
- 1 cup mayonnaise
- 1 cup plain yogurt
- 2 tablespoons heavy cream
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon minced garlic
- Salt and pepper
- 2 large potatoes
- Canola oil, for frying
- 280 grams (about 10 ounces) linguica sausage
- 90 grams (about 3 ounces) fresh foie gras
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped giardiniera (pickled vegetables)
- 1 tablespoon yellow curry powder
Make a garlic aioli by combining the mayonnaise, yogurt, cream, parsley and garlic in a small mixing bowl. Season with salt and pepper.
Slice the potatoes as thinly as possible. (Use a mandoline for even thickness.) Heat at least 2 inches canola oil to 350 degrees F in a deep fryer or a large pan. Fry the chips until golden brown. Drain on paper towels and season with salt.
Grill or pan-fry the sausage until browned on both sides, then slice.
Score the foie gras and sprinkle with salt. Heat a skillet until very hot (just smoking). Add the foie gras, scored-side down, and cook for about 20 seconds. Flip and cook for another 20 seconds. Remove from the skillet.
Toss the potato chips, sausage, cilantro, giardiniera, curry powder and a healthy dollop of the garlic aioli in a mixing bowl, being careful not to break the chips too much.
Arrange the chips and sausage on serving plates and top with the hot foie gras.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.